Posted on March 18th, 2012
With the unseasonally warm temperatures we have been having across North America I think it is time for me to post a recipe that I would normally have considered making not before May. These cookies are perfect fare for back country canoe trips. This is not a hoity-toity cookie. It’s calling however, is as an adventure cookie and if you make it and like outdoors-y kinds of trips, you’ll see what I mean. They have substance and happen to be vegan for the extra granola amongst us.
Despite its title, it was anything but quick or easy for me to come up with. My cookie took me no less than six iterations to get right. Yeah, that’s right. This is not something I had in my back pocket but I knew I would know it when I tasted it. I wish I’d found this Perfect Cookie Article earlier in my cookie creation process. I highly recommend it. It’s since helped me understand some basic techniques and principles to achieving particular cookie tastes, textures and qualities. No matter.
After five attempts – and just as I was nearly convinced I had negative cookie talent – I managed to create the effect I had been after. The cookie is sweet but not overly so. It has a good canoe trip texture (its on the chewy side). Anyway, I like them, my guy likes them; and the big white dog, lingers in the kitchen hoping for some too. I don’t let him have any since chocolate is bad for dogs. But he’s not discouraged by this. When it comes to food he’s an eternal optimist.
Easy Vegan Oatmeal Chocolate Chip Cookie Recipe
(The Perfect Canoe Trip Cookie)
What is good canoe food you may ask? Well it’s hard to define. I’ll say this though, it has a certain gravitas. After all we may call upon it to comfort and keep us going – if , say we were stranded and ran out of food on a canoe trip. Don’t get me wrong. It’s not a booby prize, not second best. Good canoe food by definition tastes good. Forget voyaging to find spices, L and I would’ve been looking for good canoe food. We covet and revere it’s rarity, comforting flavour and life – even soul saving potential. Needless to say, one should never venture into the wilderness without it.
2 cup whole wheat flour
1 cup oats
1 cup sun flower oil
1 cup brown sugar
1 cup vegan graham cracker crumbs (available at health or bulk food stores)
1/2 cup coconut flakes
1 cup semi sweet chocolate chip cookie
10 tsp chia seeds
1 cup recently boiled water (1 min old)
Preheat the oven to 375. Combine the dry ingredients except for the chocolate chips, with the flour. Work out any sugar lumps with the back of a wooden spoon.
In a small bowl combine the chia seeds with one minute old boiling water. Mix with a spoon for 30 seconds. The chia should congeal and have a gloopy texture. Let it stand for 8-10 minutes or until room temperature. This way the chocolate chips won’t melt once folded into the mixture. Once cooled, add the oil to the chia mixture. Whisk for 20-30 seconds.
Next, add the chia mixture to the dry ingredients. Use a wooden spoon to mix for about 30 seconds. Use your hands to fold the dough on to itself for about 2 minutes. Add in the chocolate chips. Mix thoroughly. Don’t worry, if it seems like there isn’t enough stuff to stick the ingredients together: There is. Work the mixture in with your hands for 4-5 more minutes.
Using a tablespoon or your hands, drop roughly 1 inch balls of cookie dough on to a non oiled cookie sheet. Stick any remaining chocolate chips into the balls of dough.
Bake for 15 minutes. Remove from the oven and let cool for 30-40 minutes. Makes between 2-3 dozen cookies.